Place water, milk, eggs and 2 tablespoons of melted butter in a blender and mix. With the motor running, pour in the flour mixture and blend until smooth.

Place an 8-inch non-stick or crepe pan over medium heat. When the pan is hot, use a pastry brush to brush on a light coating of melted butter. Lifting the pan off the burner, add ¼ cup of the batter and swirl it around the pan to form an even, very thin coating. Cook for about 1 minute or until golden. Loosen lightly with the edge of a spatula, flip and cook the second side for about 1 minute.

Transfer each completed crepe to a rack to cool and proceed with the next. If you are making the crepes for future use, layer the cooled crepes and freeze or refrigerate.

To fill the crepes, microwave the Nutella and heat until smooth, about 20 to 30 seconds. Spread the Nutella lightly on each crepe and fold in half and then into quarters.

Drain cherries, reserving their liquid. Place the reserved cherry juice, 1 ½ cup bottled cherry juice, brown sugar and ginger into a large skillet. Bring the sauce to a boil and reduce the liquid, cooking for 10 minutes.

Whisk the cornstarch mixture into the sauce. Simmer until thickened, about 1 minute. Stir in cherries. Spoon cherries and sauce over the crepes on each plate.

Here comes the show so be sure everyone is gathered around!

Heat kirsch in a small sauce pan over low heat. Remove from heat. Carefully ignite the kirsch with a lighter or match. Using a long-handled spoon drizzle flaming kirsch over the crepes. Serve immediately.